Silikomart - Chocolate Mold
Chocolate Mold - Frozen
Make snowflake chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 12 snowflake-shaped chocolates. The flexible, food-grade silicone makes them easy to release without breaking.
Total capacity: 150 ml. Cavity dimensions: 3 cm × 3 cm × 1.5 cm. Oven, refrigerator, and freezer safe (temperature resistant from -60 °C to 230 °C).
Frozen is the name of Silikomart’s winter-themed design range: this mold features a snowflake, with no connection to an animated film license.
Technical specifications
- Cavities
- 12
- 12.5 ml per cavity
- Total capacity
- 150 ml
- That’s 195 g of chocolate
- Material
- Silicone
- Easy release
Required skill level and preparation time
- Level
- Intermediate
- Controlled tempering recommended, careful unmolding
- Active time
- 35 min
- Tempering, molding, scraping
- Crystallization
- 2 h
- At room temperature, away from humidity
Amount of chocolate required (full mold)
| Required volume | 150 ml |
|---|---|
| Amount of melted chocolate | 198 g |
| Amount to buy (15% tempering allowance) | 220 g |
Tempering chocolate for this mold
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and does not unmold properly.
| Dark 60-72 % | Melt at 50-55 °C, cool to 28-29 °C, work at 31-32 °C |
|---|---|
| Milk 30-40 % | Melt at 45-50 °C, cool to 27-28 °C, work at 29-30 °C |
| White / Inspiration | Melt at 40-45 °C, cool to 26-27 °C, work at 28-29 °C |
Gourmet suggestions
Recommended chocolate for this mold: Caramelia 36% Caramel 250 g (Valrhona), for signature Christmas pralines, suitable for precision molding.
- Caramelia Strawberry Trees: Caramelia 36% milk caramel shell, Inspiration Strawberry filling. The fruit's natural pink color makes them perfect for a trendy Christmas table. Ingredients: Caramelia 36% Caramel 250 g, Inspiration Strawberry 250 g.
- Ivoire-Yuzu Snowflakes: 35% white Ivoire tempering, Inspiration Yuzu filling. The winter citrus yuzu livens up white chocolate for refreshing snowflakes. Ingredients: Ivoire 35% White 250 g, Inspiration Yuzu 250 g.
Make your mold last ten years
A Silikomart mold is a lasting investment. Here's how to preserve its qualities over the years.
- First use: wash with warm, soapy water and dry. No need to grease it; Silikomart silicone is naturally non-stick.
- Routine cleaning: warm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges, which weaken the silicone.
- Storage: lay flat or roll without tight creases, away from direct heat and dust, ideally in a closed box.
- Lifespan: ten years or more with proper care. Signs of wear: ingrained grease stains, loss of elasticity, permanent deformation.
Complete technical sheet
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Snowflake |
| Number of cavities | 12 |
| Capacity per cavity | 12.5 ml |
| Total capacity | 150 ml |
| Cavity dimensions | 3 cm × 3 cm × 1.5 cm |
| Material | Food-grade silicone |
| Heat resistance | -60 °C to 230 °C |
| Compatible | Oven, refrigerator, freezer, dishwasher |
| BPA-free | Yes |
Frequently asked questions
Your questions, our advice
How many chocolates can I make at once?
This mold has 12 cavities of approximately 12.5 ml each. So one mold makes 12 chocolates. For professional batch production, it's common to use 3 to 5 identical molds at once.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally nonstick. Tempering your chocolate correctly is enough for perfect release. Greasing the mold would leave greasy marks on the chocolate's surface.
Why does my chocolate develop a white coating after crystallization?
Blooming indicates unsuccessful tempering: either the chocolate was heated too much (above 55 °C) or it wasn't cooled enough. The taste isn't affected, but the shine and snap are lost. Remelting and tempering again fixes the problem.
Can I use Candy Melts instead of chocolate?
Yes. Candy Melts (Wilton, FunCakes, PME Cake) are designed to melt without tempering and are an excellent alternative for beginners or children. The result will be slightly less shiny than with tempered chocolate.
How do I achieve a mirror finish on chocolates?
Three keys: precise tempering at the temperatures shown in the table above, a perfectly clean and dry mold, and crystallization at a stable room temperature (18-20 °C), not in the refrigerator, where condensation causes spots.
Additional resources
Also discover the Mini Log Chocolate Mold and Xmas Slim Chocolate Mold among our Silikomart Christmas chocolate molds. Recommended couverture chocolates: Caramelia 36% Caramel 250 g, Inspiration Strawberry 250 g, Ivoire 35% White 250 g. Browse Chocolate Equipment & Molds, the Silikomart collection, or our Christmas selection.
Explore further
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
